HOT AND SPICY BLACK BEANS
A one pot black bean dish with stewed tomatoes, corn and petite peas. Flavored with garlic, chili oil and chili powder and thyme!
Makes 6-1/2 cups
2, 15 oz. cans black beans
11 oz. can vacuum packed whole kernel corn, or 17 oz. can whole kernel corn, drained
14-1/2 oz. can stewed tomatoes; cut lg. pieces in half
10 oz. pkg. froz. petite peas
1 T. extra virgin olive oil
1 t. hot chili oil
1-1/2 t. mild chili powder
½ t. garlic powder
½ t. dried thyme, crushed
couple dashes red cayenne pepper
salt and black pepper to taste
Combine all ingredients in medium saucepan. Stir well, bring to boil, then reduce heat to low and cook, uncovered, for 30 minutes, stirring occasionally.
Spoon into bowls and serve with hot bread or rolls.
Notes: An excellent way to prepare black beans—with every taste sensation.